New and Improved TnT Foodie thread

rkymtnman said:
are you doing low carb/sugar too? i tried that keto ice cream. it actually tasted really good. but i think it was all the sugar alcohol that messed up my GI system the next morning.
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I've been very low carb since 2010. I try to stay under 20grams or less per day. I've been a bit lazy during Covid. On the rare occasion, say Thanksgiving I take 24 hours and eat ALL the carbs. I'm usually sick for a day or two afterwards LOL. Coming off sugar was worse than opiates.
 
curious2garden said:
I've been very low carb since 2010. I try to stay under 20grams or less per day. I've been a bit lazy during Covid. On the rare occasion, say Thanksgiving I take 24 hours and eat ALL the carbs. I'm usually sick for a day or two afterwards LOL. Coming off sugar was worse than opiates.
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wow, 20 is really good. i haven't gotten to that point yet: i'm doing a 2/3rds model. where 2 meals have hardly any carbs and then one where i can have some. and i got my exercise back to 5 days a week. see how that works at my next a1c i guess!
 
rkymtnman said:
wow, 20 is really good. i haven't gotten to that point yet: i'm doing a 2/3rds model. where 2 meals have hardly any carbs and then one where i can have some. and i got my exercise back to 5 days a week. see how that works at my next a1c i guess!
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I kicked things off by going on a ground beef 70/30 fast. I ate nothing but that for 3 months. Then I felt so good I continued it for 3 years before raising it from zero LOL. It was very funny I posted the best cholesterol labs EVER for me and my A1C was terrific. My doctor asked if I'd adopted a vegan diet. I was vegetarian (for years) when I started that. I just said I was working hard to eat better.
 
curious2garden said:
I kicked things off by going on a ground beef 70/30 fast. I ate nothing but that for 3 months. Then I felt so good I continued it for 3 years before raising it from zero LOL.
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insert homer simpson drooling on himself. all ground beef? i love it.

i have found that using pork skins as a vessel for dipping in various things is not a bad switch from triscuits, tortilla chips or wheat thins.
 
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- Scorch chicken for a few minutes in olive oil and chopped garlic and a few pinches of gember, just cause that’ll set the mood and make the kitchen smell like something’s about to happen.

- Remove chicken, leave any oil, add a little if it’s less than 2 tbl spoons

- Add spices (suriname chicken masala from turkish supermarket :)) and bake it a little.

- Add a glas of water

- Add some white and brown sugar

- Add whatever you feel like adding, like some chinese vinegar, smoked paprika, vegemite, coca cola. Doesn’t matter if you did previous steps right you won’t taste it anyway,

- Throw the chicken back in the pan, put a lid on it, turn it low

- Walk away, wait till most of the water is gone, come back and behold

Serve with boiled potatoes, snake/long bean, and a roti. Or throw it in wrap or a pie.
 
I was attempting to make Kabanos sausage but things didn't go as planned. First I couldn't find the right size casings so I just went with the larger hog casings and I ground it too fine and lost the texture. It tastes good though and I know what's in it. I don't have a dedicated stuffer and just use a sausage tube on the end of the grinder which is also not the best way to do it.

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xtsho said:
I was attempting to make Kabanos sausage but things didn't go as planned. First I couldn't find the right size casings so I just went with the larger hog casings and I ground it too fine and lost the texture. It tastes good though and I know what's in it. I don't have a dedicated stuffer and just use a sausage tube on the end of the grinder which is also not the best way to do it.

sausage5.jpg

sausage6.jpg
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Very nice job! The only sausage I've made is Chorizo and I don't put it in casings. I gobble it up far too quickly.
 
Breakfast of leftover sausage, sauerkraut, potatoes, and carrots from last night's dinner. Nothing fancy but it sure tastes good. I grew up eating sausage and sauerkraut as my mother's side of the family is of Hungarian ancestry. My grandmother used to make sauerkraut. I don't remember her using carrots but I like them and they worked great. I'm really happy with the sausage as well even if making it didn't go as I had initially planned. It's tasty. Just the right amount of smoke and the spices for the Kabanos I was attempting to make work really well.


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Didn't know there was such a thing
www.nnc.gov.ph

Fried Rice Syndrome: A common cause of food poisoning

Lately, COVID-19 has overpowered many of the other illnesses and diseases in the world. People are focused on the continuous rise of COVID cases that we often realize that there are lots of other diseases caused by bacteria, parasites and viruses that are present in our community and even in our...
www.nnc.gov.ph www.nnc.gov.ph
.
www.livescience.com

Bacillus Cereus: The Bacterium That Causes 'Fried Rice Sydrome'

Bacillus cereus is a toxin-producing bacterium that's a common cause of food poisoning.
www.livescience.com www.livescience.com
 
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